– Kala Chana/Black Chickpeas – 2 cups, soaked overnight and cooked until tender

– Mustard seeds – 1n1/2 tsp

– Cumin seeds – 1n1/2 tsp

– Curry leaves – 10 to 12

– Turmeric powder – 1/2 tsp

– Green Chillies – 5

– Ginger Garlic paste – 1n1/2 teaspoon

– Salt – to taste

– Lime juice – few teaspoons

1. Soak the chickpeas in water overnight or for 5 to 6 hours. Add salt and cook the chickpeas until tender.

2. Drain all the water (You can use the water in soups or stews) and set the chickpeas aside.

3. In a wide pan, heat about 3 tsps of oil. Add cumin seeds, mustard seeds, slit green chillies and handful of curry leaves. Once they start to splutter, add ginger-garlic paste and turmeric. Add the cooked chickpeas and roast for about 6 to 8 minutes.

4. Finally, add lime juice and saute for a couple of mins.

5. Serve warm as a quick and tasty snack. Also serves as a perfect naivedyam for festivals and/or puja.